Dang-it, y'all keep this up and I will have to make sausage!
Tommy
You know you wanna do it.
Rick, can you imagine the mods to the sausage stuffers and grinders if he does get into it?
Hurts my brain thinking about it.
@Sandman
Some Tips for you.
Looks good.
You may want to run your PID from 130 thru 170. 170 start up was to high of a temp and easy to fat-out the chubs.
This is how i run my PID
130 For 1 hour to dry the casings. (no smoke)
140 for 2 hours with smoke
150 for 2 hours (smoke opt)
160 for 2 hours (check IT of chubs here)
170 for 2-4 hours (check IT again)
175 if needed until you obtain the IT of the chubs 150 thru 152. Some may get to IT faster.
If needed you can hot water the chubs in an 18qt roaster with a water temp of 160-170 to bring the chubs to IT. Again probe from the ends. Ice to cool down is also OPT.
If you have stuffed chubs in the fridge, bring them to room temp while your smoker is heating up with the PID.
If you use a probe insert from the top of the chub to the middle (only the tip of the probe does the readings) also goes for checking with an instant read thermo.
Space the chubs so you dont have them touching.
I have found that 8-10 lbs is good for the Bradley, anymore and it will take you many hours to get the chubs to IT.
